Blueberry Cake Donuts

4.39 from 13 votes

There's just something about Blueberry Cake Donuts that makes me so happy. The purple color, the cakey texture, the vanilla glaze that soaks in every nook and cranny creating the perfect crispy crunch on the exterior. And the flavor!

Prep Time15

Cook Time20

Total Time35

Course: All Recipes, Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 303kcal

Author: Kimberlee Ho

Ingredients

For the Blueberry Donuts:

3 tablespoons unsalted butter room temperature
1 cup granulated sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup cake flour
1 teaspoon baking soda
2 teaspoons baking powder
2 large eggs room temperature
1 large egg yolk room temperature
1 cup buttermilk
2 cups frozen blueberries thawed

For the Glaze:

3 cups powdered sugar
½ cup milk
¼ teaspoon kosher salt
1 tablespoon vanilla extract

Instructions

Preheat the oven to 350ºF. Spray donut pans with nonstick cooking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, and vanilla until light and fluffy, about 3 minutes.
3 tablespoons unsalted butter, 1 cup granulated sugar, ½ teaspoon kosher salt, 1 teaspoon vanilla extract
In a separate bowl, whisk together the all-purpose and cake flours, baking soda, and baking powder.
2 cups all-purpose flour, 1 cup cake flour, 1 teaspoon baking soda, 2 teaspoons baking powder
Add the whole eggs and egg yolk to the mixer and cream until blended, about 1 minute, stopping to scrape the sides as needed.
2 large eggs , 1 large egg yolk
Alternately add the flour mixture and the buttermilk in 3 stages, mixing on medium-low and stopping to scrape down the sides between additions.
1 cup buttermilk
Turn mixer to low and gently stir in the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue/purple.
2 cups frozen blueberries
Fill a large piping bag (or large ziplock bag with a corner cut off) with the batter.
Pipe batter into each donut well until each is about ⅔ of the way full (do not fill to the top).
Bake in preheated oven for 18 to 20 minutes or until the donuts spring back when poked. Allow to cool completely before glazing.
In a big bowl, combine all the glaze ingredients and whisk together. Adjust the consistency by adding either milk to thin one teaspoon at a time or powdered sugar to thicken one tablespoon at a time.
3 cups powdered sugar, ½ cup milk, ¼ teaspoon kosher salt, 1 tablespoon vanilla extract
Once donuts are completely cool, dip each donut top and bottom into the glaze, shaking off any excess, and placing on a wire rack set over a baking sheet lined with parchment paper.

Notes

Store glazed donuts in container with tightly fitted lid at room temperature for up to 3 days.
Recipe adapted from Duff Goldman.

Nutrition